Lemon-Asparagus Rice

Directions

1. 1
   Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes.
2. 2
   Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes.
3. 3
   Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
4. 4
   Meanwhile, slice off the tough ends of the asparagus stalks and discard them.
5. 5
   Cut the spears on a diagonal into 1-inch lengths.
6. 6
   Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer.
7. 7
   Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.
8. 8
   Transfer the cooked rice to a serving bowl and toss in the asparagus.
9. 9
   Season with salt and pepper and serve.